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Sunday, August 3, 2008

Balsamic Grilled Pork Chops on the Big Green Egg

Balsamic Grilled Pork Chops
Serves 2 or more, depending on the meat selection you make. This recipes marinade is good for Chops or tenderloins (whole) or medallions.

Preparation1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.
2. Place in refrigerator for 4 hours minimum and turn occasionally.
3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).
4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.
5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking).
6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.

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Disclaimer/Full-Disclosure: Some Emile Henry Flame Top cookware items featured on this blog have been provided for my use and review. I receive no compensation from E. H. and opinions and comments are my own opinion based on it's use in my cooking.